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William Lopata, Chef de Cuisine,
The Lakeview Inn,
107 North Shore Road, New Preston, CT 06777

"The turkey, the most important item of the day, is really handled the least. We buy the turkeys, as well as our chickens, Muscovy ducks and quail, from Stone Church Farm located in the Hudson Valley. Robert at Stone Church raises all of his birds naturally and they are killed to order. The turkeys that I prefer average at about 18 lbs. I believe that this size turkey offers a good flavor and the size of the breast meat gives a good yield."
Turkey Tips

Cook Legs and thighs 2 days before:

We break down the turkeys upon arrival, two days before Thanksgiving.
1. Remove the legs from carcass and cut out the leg and thigh bones, season, roll and tie them.
2. Sear and then braise them in rich chicken stock with carrots, celery, onions, plenty of fresh herbs and a few bay leaves.
3. When the legs are tender, set aside to cool in the braising liquid. (Reheat them in the same liquid to preserve moisture.)
The benefit of braising the leg is that the meat is very tender and gives us a good yield since we are just slicing the leg without the bone. The makes it easy to serve on such a busy day.


Then roast the breasts:

We roast the breasts on Thanksgiving morning.
1. Rub with butter and season with salt and pepper.
2. Roast them at 500 degrees F for 15 minutes then lower temperature to 350 degrees F.
3. Take out of oven when just done, let rest before removing the breast meat.
4. Slice and serve with leg meat.


[Tips]  [Crisp Potato Lasagna with Sautéed Shrimp and Wild Mushrooms]  [Spinach Salad with Sautéed Nantucket Bay Scallops and Celeriac-Truffle Beurre Blanc ]  [Pumpkin and Wild Rice Bread Pudding]  [Pear Upside Down Cake

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